Instead of topping your pie with high-fat, greasy pepperoni slices, in this version you finely chop just a couple of ounces of pepperoni and cook it into your homemade tomato sauce. You’ll get the flavor without the fat; plus, the little bits will get distributed evenly across your pizza. Extra sauce is great with pasta or as a dip for chicken strips.
|1 1/2 cups all-purpose flour||1 tablespoon olive oil, for the sauce|
|1 1/2 cups whole-wheat flour||1 small onion, diced, for the sauce|
|2 teaspoons instant yeast||2 ounces pepperoni, finely chopped, for the sauce|
|2 teaspoon coarse salt||One 28-ounce can crushed tomatoes, for the sauce|
|1- 1 1/2 cups water||8 ounces part-skim mozzarella cheese, shredded|
|2 tablespoons olive oil, plus more for coating the bowl and pans||Basil leaves, for garnish|
In the bowl of a food processor fitted with the plastic dough blade, combine the flours, yeast and salt. With the machine running, pour in 1 cup of the water and 2 tablespoons of the olive oil and process until the mixture forms a ball. If the dough is too dry, add more water, 1 tablespoon at a time, until the dough is slightly sticky to the touch.
Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Add a splash of olive oil to a large bowl and turn the dough in it to coat. Cover with plastic wrap and let rise until the dough doubles in size, 1 to 2 hours.
Meanwhile make the sauce: Heat 1 tablespoon olive oil in the bottom of a heavy saucepot over medium heat. Add the onion and cook, stirring, until starting to soften, about 5 minutes. Add the pepperoni and cook 2 minutes more. Add the tomatoes and simmer 10 minutes, or until the pepperoni flavor has infused throughout the sauce. Season with salt and pepper to taste.
Preheat the oven to 450 degrees F. When the dough is ready, cut it into 4 equal pieces and roll each piece into a ball. Set the dough balls on a floured surface and cover with a kitchen towel until slightly puffed, about 20 minutes.
With a rolling pin, roll each dough ball to 1/4-inch thickness. Arrange crusts on lightly oiled baking sheets. Spread 1/4 - 1/2 cup of the sauce over each crust, leaving a 1/2-inch border free of sauce. Sprinkle 1/4 of the shredded cheese over the sauce on each crust, then bake for 12 - 15 minutes, or until the cheese is bubbling and beginning to brown. Garnish with fresh basil.
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